1 small red onion, minced.
1 Tbs olive oil.
1 tsp flax oil.
Juice from one lime.
1 Tbs chopped dill.
1 ripe avocado.
1. Head romaine lettuce.
2. T. Croutons*.
Section grapefruit** into a salad bowl with minced onion, dill, oils and
lime juice and refrigerate for an hour.
Chop lettuce into bite sized pieces, cube avocado, add croutons and mix just before serving.
* to make the croutons take 1 slice of bread, cut into cubes and fry in a pan until toasted using just enough olive oil to coat the pan
Note: you may wish to leave the croutons out of the salad to avoid the starch, thus serving a salad that leaves an alkaline ash.
** try to leave some of the white underpeel on the sections as this is a prime source of citrus bioflavanoids, thought to be a powerful anti-cancer agent.